Looking for the perfect potato side dish to enjoy with company? This scalloped potatoes au gratin recipe is all you need. Fresh thyme, thinly sliced garlic cloves, milk (or cream), salt and pepper blend with grated Cabot Sharp Cheddar to deliver an extraordinary flavor that everyone will love. After you’ve made this dish, be sure to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
2 pounds Yukon Gold or all-purpose potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
2 large garlic cloves, thinly sliced
Salt, preferably kosher or sea salt, to taste
Freshly ground black pepper to taste
2½ cups whole milk or cream
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
Get the ingredients you need at a convenient nearby location.
To make this potatoes au gratin recipe, preheat your oven to 325°F. Butter a large shallow baking dish, or coat it with nonstick cooking spray. Toss together the peeled and thinly sliced potatoes, fresh thyme and thinly sliced garlic in a large bowl and generously season with salt and pepper. Spread the potatoes evenly in prepared dish and pour whole milk (or cream) over to cover the potatoes. Bake for about 1½ hours, or until the potatoes appear to be melting into cream.
Preheat broiler. Sprinkle grated Cabot Sharp Cheddar evenly over the potatoes and place under broiler until nicely browned. Let stand for 5 to 10 minutes before serving.
Want to add another favorite gratin recipe to your collection? Be sure to try this Winter Squash Gratin next! Did you know that Cabot is a co-operative of over 1,100 farm families who all work diligently to produce only the highest quality products? We’d love to hear your thoughts about this scalloped potato au gratin recipe so, if you could rate and review it once you’ve given it a try, we’d really appreciate it!
If you’re looking for the perfect potato side dish, you’ve just found it! We made this for Christmas and everyone raved about it! The little left overs we had did not go to waste! They were perfect with our Eggs Benedict the next day! We just love this recipe!